- Dish type
- Celebration cakes
- Birthday cake
- Kids' birthday cakes
There's enough mixture here to make a kids birthday cake or a huge cake. Trust me, baking cakes is NOT easy for me :)
50 people made this
- 225g (8oz) self-raising flour
- 2 teaspoons baking powder
- 225g (8oz) caster sugar
- 225g (8oz) margarine
- 5 large free range eggs
- few drops vanilla essence
- 4 tablespoons cocoa powder
MethodPrep:10min ›Cook:40min ›Ready in:50min
- Preheat the oven to 170 C / Gas 3.
- The method is just as simple. Sieve the flour and baking powder together, add the sugar, margarine and eggs, and vanilla essence, whisk, mix or blend in a processor. Easy peasy.
- Continue, scraping down the sides occasionally, until you have a well-combined mixture that will drop off a spoon when tapped. If it seems a little stodgy, add a tiny drop of milk.
- Spoon half the mix into a separate container or bowl. In one of the bowls, fold in your cocoa until well mixed.
- Grease and lightly flour your roasting tray and start spooning the different mixes in one at a time and use a chopstick (or similar) to make swirly patterns in the mix as you go!
- Stick it in the oven until a skewer inserted near the centre comes out clean, about 35 minutes and voila!
This is great to use as a base for childrens' party cake. I'm using it to make a giant surfboard (am making 2 lots).
Reviews & ratingsAverage global rating:(4)
Reviews in English (4)
A really nice, easy cake. The chocolate cake part was a bit drier than the plain cake - a common problem - but I'd definitely make this again.-05 Apr 2014
Lovely marble cake. First time I made a marble cake and I'm really pleased with it. Very easy to do and it made a lovely sponge. I only put in 2 spoons of cocoa after reading other reviews and I think that was enough. Will def make again-19 Feb 2015
Turned out well. I added only 2 tbsp of cocoa powder as 4 seemed far too many, and this meant the cocoa sponge wasn't as dry as it might have been otherwise. Iced with chocolate buttercream, it was fab.-05 Feb 2015
Baked Chocolate Marble Cheesecake with Brownie Crust
Baked Chocolate Marble Cheesecake with Brownie Crust is a perfect dessert for any occasion. Beautifully creamy it will satisfy both chocolate & vanilla fans with brownie crust adding another layer of indulgence.
I love cheesecakes! Baked or no-bake ones it really doesn't matter! Ok, maybe I would sway slightly towards the baked ones but I do love both!
My Baked Chocolate Marble Cheesecake with Brownie Crust is creamy, very chocolatey and with a hint of vanilla sneaking through, yum! It's not overly sweet so if you have a really sweet tooth swap dark chocolate for milk one here. Either way it is just extremely delicious and it makes perfect centrepiece for any occasion!
Curd cheese (Twaróg) preparation and alternatives
One thing you need to know about this cheesecake is that it uses special type of Polish curd cheese called Twaróg which is widely available from most major supermarkets in the UK. You can find it in Chilled World Foods part of the refrigerated goods. The one I have used for this recipe is here - Twaróg . The best type to use is full fat or half-fat twaróg (I would go for one of each or full fat only). DO NOT be tempted to use fat-free version here.
Twaróg, as you buy it, is not quite ready for use in a cheesecake. It has got quite grainy, curdly texture and therefore it needs to be mixed in food processor with a blade (or a blender) until it's creamy and smooth. It will only take seconds.
If you are struggling to source twaróg or simply do not want to use it, the closest substitution would be quark. Alternatively, simply use widely available cream cheese (I would go full fat here).
Baking cheesecake using water bath method
Baked Chocolate Marble Cheesecake has a brownie base which you bake first. Once brownie is ready, you will need to wrap your baking tin in unbroken piece of aluminium foil to prevent any water getting inside your tin as the best way of baking this cheesecake is using the water bath. Water bath means, basically, that you are putting your cake tin inside a bigger roasting tin/tray which you fill with hot water half way up the sides of your cake tin. This ensures even and smooth bake without any cracks on the surface of your cheesecake. In my opinion, it is (by far) the best method.
However, if you don't have tray big enough or your oven is too small etc. you can get very similar result to "water bath" method by placing baking try/oven proof bowl etc. filled with boiling water on the shelf below the tin with your cheesecake. This method also ensures high humidity in the oven and even bake for your cheesecake
Can I make this cheesecake with biscuit crust instead?
If you don't fancy brownie crust you can simply make regular biscuit crust for your cheesecake using your favourite biscuits (digestives or graham crackers to name a few). Proportions for 20cm/8inch tin would be 250g/10.5 oz biscuits (crushed) mixed with 100g/7 Tbsp unsalted butter (melted). Simply mix biscuits and butter together and put the mixture in your prepared cake tin, distributing evenly and pressing down with your hand. There is no need to bake this crust. Simply pop it in the fridge while you prepare cheesecake filling.
How do I know when my cheesecake is baked?
It should take anything between 50-60 minutes for your cheesecake to be done per this recipe if baking in 20cm/8inch tin. Timing might differ slightly depending on your oven. For me it's usually 55 min. You are looking for a nice set around the edges and a tiny bit of a wobble in the middle. Once you are happy with your cheesecake and its doneness, slide it back into the oven and let it cool there completely with oven door slightly ajar. That will prevent your cheesecake from collapsing.
Storing and freezing baked cheesecake
This cheesecake can be stored in the fridge for up to 1 week although I doubt it will last that long! Make sure it is well covered with aluminium foil or cling film or simply pop it in the airtight container to prevent it from drying and also soaking up "fridge smells" (trust me, it does happen).
As most baked cheesecakes this one also freezes really well. You can choose to freeze entire cheesecake or perhaps individual portions which can be then defrosted as and when needed. To freeze whole cheesecake simply cover it well with baking paper and aluminium foil and to be on a safe side pop it in the freezer safe bag or container (if you have one big enough). Freeze to up to 1 month and defrost in the fridge overnight.
If freezing individual portions, I would suggest to put them in the freezer, in a container or on top of a lid or baking sheet, uncovered for a few hours until frozen solid. Then you can simply wrap them individually in the baking paper and/or aluminium foil and put in the freezer friendly bag. Freeze for up to 1 month and defrost as above.
How to make Baked Chocolate Marble Cheesecake with Brownie Crust - Step-By Step
Brownie Base1. Put chocolate & butter in a small pan over low heat to melt, stirring constantly. 2. . until you get nice, glossy mixture. Set aside. 3. Mix together sugar and egg. 4. . until pale and fluffy.
5. Start adding melted chocolate mixture and mix gently until incorporated. 6. Add flour and fold it in with a spatula. 7. . until just incorporated. Don't overmix. 8. Pour brownie batter into prepared cake tin and bake at 170°C/340F/Gas Mark 3 for 12-15 min until just set. Take it out of the oven and let it cool a bit.
Cheesecake1. Curd Cheese as you buy it. 2. Mix curd cheese in a food processor with a blade or a blender. 3. . until smooth and no longer grainy. 4. Put chocolate chips in a small pan and melt over low heat stirring constantly.
5. . until nice and smooth. 6. Mix curd cheese with eggs, vanilla and condensed milk until just incorporated. Do not overmix. 7. Divide the cheesecake mixture by taking out approx 1 cup to be mixed. 8. . with melted chocolate.
9. Pour majority of the cheesecake mix (less one cup) over baked brownie crust. 10. Pour the chocolate cheesecake mix in blobs (technical term I promise lol) onto the mixture already in the tin. 11. With the tip of the knife or end of the spoon create swirls all over mixture which will give you marble effect once baked. 12. Bake in preheated oven at 150C/300F/Gas Mark 2 for 50-60 min. Bake either in the water bath as explained above or with the tray filled with boiling water on the shelf underneath the cheesecake.
Behind the Vanilla Sheet Cake Recipe
My vanilla cake recipe (the best I’ve ever had!) yields too much batter for a 9吉 inch quarter sheet cake, while the strawberry shortcake cake batter isn’t quite enough. My 2 layer vanilla/white cake hybrid is super light and fluffy and while it’s the perfect amount for a 9吉 inch quarter sheet pan, it doesn’t have the same buttery tight crumb as traditional vanilla cake. For today’s recipe, I took what I love about these cakes and combined them into the appropriate amount of batter to fit this classic size pan.
First, let’s walk through an in-depth tutorial of the mixing method. (Reverse creaming! You’re going to love it.) Though this is a very straightforward recipe, I encourage you to read through my tips before getting started.
How To Make The Spoke Cake
This is a basic sponge cake mixture and easy to make. The secret is to ensure that the butter is at room temperature. If I’m in a hurry I cube the butter and leave it in the mixing bowl for at least half an hour, this will make creaming a lot easier.
Butter Or Margarine?
If you do not have butter available then using margarine is OK too. However, butter has a higher fat content which gives cakes more texture. Use margarine that’s suitable for baking to achieve a similar effect.
Caster Sugar or Granulated Sugar
Caster sugar is a lot finer than granulated sugar that’s why it’s ideal for making light and spongy cakes. However, there’s not much of a difference if you use granulated instead of caster. I tend to use caster sugar for better effect or if I’m making something special, otherwise, if I only have granulated in the cupboard, I also use that instead.
Self-raising or Plain Flour
Self-raising flour is the best flour to use for this recipe. However, if you only have plain flour you can add 4tsp of baking powder in 300g of plain flour and it will achieve the same results.
That’s what my husband said when he read my recipe. Yes, you will need 5 large eggs. Add the eggs alternately as you cream the butter and sugar.
If you only have medium eggs then you can always use these, then add a little bit more milk if the consistency is thick. Avoid creaming the butter and sugar for too long because this will make the mixture curdle or split. Set your electric mixer to medium speed to avoid this.
Retro Sprinkle Tray Bake
3. No-Bake Chocolate Cheesecake Pie
This blog article where I found this recipe has over 5 different cheesecake recipes, but I zeroed in on this one because of the no-bake clause.I could do this with my niece this weekend and she can do this on her own whenever she feels like it. The author suggested adding peppermint and candy sprinkles to make the flavors really exceptional.
• 1 prepared 9-inch (6 oz.) chocolate crumb crust
• 4 bars (8-oz. box) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, melted and cooled
• 2 pkgs. (8 oz. each) cream cheese, softened
• 3/4 cup (packed) brown sugar
• 1/4 cup granulated sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• Sweetened whipped cream (optional)
• Beat cream cheese, brown sugar, granulated sugar, milk and vanilla extract in small mixer bowl on high speed for 2 minutes
• Add melted chocolate
• Beat on medium speed for 2 minutes
• Spoon into crust
• Refrigerate for 1 1/2 hours or until firm
• Top with whipped cream
Yummy recipe found at: allwomenstalk.com
Now this experiment is entirely not my own. Sonia Gupta from Sonlicious is a fab home baker. I came across one of her FB post where she shared the recipe of a semolina cake with vegetables. I decided to take the experiment further and made a semolina and oatmeal savory muffin. This one was made mostly to suit the taste of my 1 year old Bluey, (who turned 14 months today BTW, and I baked a cake for him – recipe will be up on Friday), so I have skipped all sorts of spice. These have healthy vegetables in them and are topped with oregano.
Tear a sheet of heavy duty foil so it is twice as long as a rimmed baking sheet. Trim it so that it fits width-wise in your pan. Then, at 3-inch intervals, make accordion pleats. Set the foil in the pan and stretch it to fit lengthwise. Arrange the food on top and roast or broil. This works especially well for bacon because the fat settles into the grooves, making the bacon extra crispy. Mmm. bacon.
You can buy pie shields at any housewares store, but if you're not an avid pie baker, or have limited storage, you're not likely to have one. Aluminum foil is a great foil (hahaha) against a quickly browning crust. Many recipes recommend tearing three or four strips of it to fold over edges, but I've found that method pretty unwieldy and dangerous because the strips rarely stay in place.
Instead, I use a different method that's both safe and effective. Tear a sheet of foil that's slightly larger than the pie. Fold it in half, and then in half again three more times until you have a triangle. Cut 3 inches off the tip of the foil triangle and carefully unfold. You'll have a sheet with a perfect circle in the center to protect your quiche or pie crust perfectly.
Grease a 23cm x 33cm x 6cm deep roasting pan. Line base and long sides with baking paper, extending paper 3cm above pan edges.
Combine cocoa with 2/3 cup boiling water in a heatproof jug. Whisk until smooth. Cool.
Place flour, sugar, butter, eggs, buttermilk, vanilla and cocoa mixture in a large bowl of an electric mixer. Beat on low speed for about 1 minute, or until ingredients are just combined.
Increase speed to medium to high. Beat for a further 2 to 3 minutes, or until thick and smooth. Spoon into prepared pan. Smooth over top.
Cook in a moderately slow oven (160C) for 50 minutes to 1 hour, or until cake is cooked in the centre when tested with a skewer. Remove. Stand in pan for 20 minutes. Turn out onto a wire rack to cool completely.
To make frosting, beat butter in small bowl of an electric mixer until pale and creamy. Gradually beat in the combined sifted icing sugar and cocoa with milk. Continue beating until fluffy. Spread over cake.
Chocolate Covered Strawberries
Is there anything better than chocolate-covered strawberries? We think not. They're at once indulgent and classy, romantic and a little cheesy.
How do you make chocolate-covered strawberries?
The process is simple: You rinse and pat dry strawberries, then melt your chocolate. You can melt chocolate the fancy way in a double boiler (which really only sounds fancy&mdashit's super simple), or you can just melt it in the microwave in a heat-proof bowl.
What kind of chocolate is good for chocolate-covered strawberries?
We recommend using standard semisweet chocolate chips, but you can use dark chocolate, too.
Should I refrigerate chocolate-covered strawberries?
You want to refrigerate the strawberries until the chocolate is set, about 30 minutes, but then remove&mdashespecially before serving. We like the strawberries to be closer to room temperature for serving (no one ever likes to bite into an ice-cold strawberry!)
Do I need to use coconut oil in the chocolate?
We like to combine coconut oil and melted chocolate so that the chocolate hardens faster and a little thicker. The coconut oil makes the chocolate act like a chocolate shell. It's not essential&mdashand doesn't add much flavor at all&mdashbut we recommend it.
Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with butter and line the base with baking paper.
Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
Bake for 35–40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.
Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.
Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.
Tip 1: It is important to spoon the lemon drizzle on to the cake while it’s still warm so the lemon juice soaks in properly.
Tip 2: Lemon balm works well as an alternative for lemon verbena if you can’t get hold of any, or you could use finely chopped lemon thyme leaves.
Tip 3: This traybake can be stored in an airtight container for 3–4 days and frozen for up to a month.